Eosinophilic Esophagitis Friendly Gluten Free BBQ Meatballs

Total time55 min

Prep time20 min

Cook time35 min

Eosinophilic Esophagitis Friendly Gluten Free BBQ Meatballs

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Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
½ lb ground pork
½ cup gluten free breadcrumbs
4C Gluten Free Plain Bread Crumbs Kroger Gluten Free Traditional Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs Full Circle Original Gluten Free Bread Crumbs
Bowl & Basket Gluten Free Plain Bread Crumbs 9oz
See all
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the sauce

1 ½ cups bbq sauce (gluten free)

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground beef, ground pork, gluten free breadcrumbs, egg, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain; overmixing toughens the meatballs.

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